Using Lactose sugar..

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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HardcoreLegend
Pale Ale
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Joined: Sat Mar 02, 2002 11:49 am
Location: Roscoe, IL, US

Using Lactose sugar..

Post by HardcoreLegend » Fri Jun 06, 2003 9:10 am

I am nearly finished tweaking my Imperial Stout recipe, and will likely brew it within the next week. I am planning to use lactose sugar in this brew, and I need to know, when it should be added in. Should it be boiled in the wort, added at the end of the boil, or added at bottling time?

fitz
Strong Ale
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Lactose is

Post by fitz » Fri Jun 06, 2003 11:19 am

Lactose is non fermentable, so?
I would put it in at the end of the boil to sanitize. It may cloud the beer a little, but you don't worry as much about that with a dark stout. How sweet are you going to make it?

HardcoreLegend
Pale Ale
Pale Ale
Posts: 68
Joined: Sat Mar 02, 2002 11:49 am
Location: Roscoe, IL, US

How sweet it is...?

Post by HardcoreLegend » Fri Jun 06, 2003 11:28 am

Im not planning to sweeten it up too much. I'm looking to add some smoothness. What do you think of this recipe?

.5 lbs. Roasted Barley
.75 lbs. Crystal Malt 120

fitz
Strong Ale
Strong Ale
Posts: 442
Joined: Thu Dec 19, 2002 8:36 am

Wow

Post by fitz » Mon Jun 09, 2003 7:38 am

What is that a 8-9 % Alc?
Might want it to age a little. The last Belgian I made 10% tasted really rough when first drank, a month later, and it tastes great. I've noticed this with many of my high octane beers.
Glad you backed off the Black Patent a little. This should smoothe it up a bit also.

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